Smoked Brisket-Stuffed Jalapeno Poppers

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 105 min · Beef · gluten-free, keto, low-carb

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Ingredients

• 4 jalapeños
• 3 oz cooked smoked brisket
• 2 oz cream cheese
• 1/4 cup sharp cheddar, grated
• 4 slices thin-cut bacon
• 1/2 tbsp barbecue rub
• 1/4 cup barbecue sauce
• 1 scallions
• 1/4 tsp garlic powder

Method (tap to check — screen stays awake)

1. Halve the jalapeños lengthwise and scrape out the seeds and the white ribs with a teaspoon; the ribs carry most of the heat, so how far you go is how hot these end up.
2. Chop the brisket finely, keeping some bark in the mix, and stir it through the softened cream cheese with the cheddar, sliced scallions, garlic powder and 1 tbsp of the rub.
3. Fill each half level with its rim — overfilled poppers weep their filling into the fire within twenty minutes.
4. Wrap each half in a half slice of bacon and dust with the remaining rub.
5. Smoke at 275°F over hickory for 60-70 minutes, until the bacon has rendered and the peppers have softened but still hold their shape.
6. Brush with the barbecue sauce, cook 10 minutes more and rest 5 minutes; the filling comes off the smoker hot enough to burn a mouth.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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